Ingredients

1-1/4 pounds boneless flat iron steaks or 1 pound chicken breast or thighs 

1 medium sweet yellow pepper, julienned

1 can (14-1/2 ounces) stewed tomatoes, undrained

1 can (8 ounces) tomato sauce

1 envelope onion soup mix

2 tablespoons minced fresh basil

Directions

1. Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top.
2. Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.

Yield: 4 servings.

Recipe adapted from Taste of Home